Kim Dae-seok's Eel Gimbap

• Seasoned grilled freshwater eel 1 pack
• Rice 2 bowls
• Eggs 3
• Carrot 0.5
• Perilla leaf 4
• Gimbap seaweed 2 sheets
• Sesame oil 1 tablespoon (for rice seasoning) + a little (for gimbap)
• Salt 2 pinches (for rice seasoning) + 1 pinch (for egg) + a little (for carrot)
• Toasted sesame seeds 0.5 tablespoon
• Vinegar 0.5 tablespoon
• Potato starch 1 tablespoon
• Ginger wine (or ginger juice) 1 tablespoon
• Cooking oil a little

Recipe 🍳

Cooking tips 💡

• Adding 1 tablespoon of potato starch to the egg mixture prevents the omelet from tearing and makes it firmer, ideal for rolling into gimbap.
• Brushing ginger wine or ginger juice onto the eel while grilling effectively eliminates its earthy and fishy odors while enhancing its rich flavor.
• Placing perilla leaves between the rice and eel acts as a moisture barrier, preventing the rice from becoming soggy due to the eel’s marinade—this is the key trick.
• Lightly coating the knife with sesame oil when slicing ensures clean, neat cuts without the gimbap breaking apart.

Recommended for 🙋

• ⭐Those looking for a special meal instead of regular gimbap.
• ⭐People who want to enjoy grilled eel in a convenient gimbap form.
• ⭐Anyone curious about how to minimize eel’s odor and create a balanced, harmonious roll.